Quick Vinegar Daikon and Carrot Pickles
Many cultures use a similar pickling method. Daikon radish and carrots are a popular duo for Vietnamese noodle bowls and sandwiches.
- 5 carrots (about 2 pounds/1 kg)
- 1 pound (500 g) daikon radish
- 2 teaspoons fine sea salt
- 1 cup (250 ml) hot water
- 1 cup (250 ml) rice vinegar
- ½ cup (100 g) granulated sugar
- Dried red chilies, to taste (optional)
- Ginger slices, to taste (optional)
- Peel the carrots and cut crosswise into thirds. Slice each third lengthwise into three planks, and then cut each plank into matchsticks about inch (5 mm) thick. Cut the daikon radish to the same shape and size. Place the carrots and daikon in a colander over the sink, sprinkle with the salt, and mix well. Let the vegetables sit for about 30 minutes to draw out moisture; this will allow the pickling brine to penetrate the vegetables more thoroughly for better texture and flavor. They should be soft and pliable after salting. Rinse briefly and drain the vegetables.
- Make the brine while the vegetables are salting: combine the hot water, vinegar and sugar in a medium bowl and stir until the sugar dissolves completely. Pack the carrots and daikon (and dried chilies or ginger, if using) into two 2-cup (500 ml) jars. Divide the brine between the two jars. Seal and refrigerate. Steep for at least 2 hours and enjoy. The pickles will keep in the refrigerator for 4 weeks, if they’re not gone by then!
- Reprinted with permission from Farm to Table Asian Secrets—Vegan and Vegetarian Full-Flavored Recipes for Every Season by Patricia Tanumihardja (Tuttle Publishing, 2017).